CN110782969A - Menu configuration method and system based on artificial intelligence - Google Patents
Menu configuration method and system based on artificial intelligence Download PDFInfo
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- CN110782969A CN110782969A CN201810855666.3A CN201810855666A CN110782969A CN 110782969 A CN110782969 A CN 110782969A CN 201810855666 A CN201810855666 A CN 201810855666A CN 110782969 A CN110782969 A CN 110782969A
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- G—PHYSICS
- G16—INFORMATION AND COMMUNICATION TECHNOLOGY [ICT] SPECIALLY ADAPTED FOR SPECIFIC APPLICATION FIELDS
- G16H—HEALTHCARE INFORMATICS, i.e. INFORMATION AND COMMUNICATION TECHNOLOGY [ICT] SPECIALLY ADAPTED FOR THE HANDLING OR PROCESSING OF MEDICAL OR HEALTHCARE DATA
- G16H20/00—ICT specially adapted for therapies or health-improving plans, e.g. for handling prescriptions, for steering therapy or for monitoring patient compliance
- G16H20/60—ICT specially adapted for therapies or health-improving plans, e.g. for handling prescriptions, for steering therapy or for monitoring patient compliance relating to nutrition control, e.g. diets
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- G—PHYSICS
- G06—COMPUTING; CALCULATING OR COUNTING
- G06Q—INFORMATION AND COMMUNICATION TECHNOLOGY [ICT] SPECIALLY ADAPTED FOR ADMINISTRATIVE, COMMERCIAL, FINANCIAL, MANAGERIAL OR SUPERVISORY PURPOSES; SYSTEMS OR METHODS SPECIALLY ADAPTED FOR ADMINISTRATIVE, COMMERCIAL, FINANCIAL, MANAGERIAL OR SUPERVISORY PURPOSES, NOT OTHERWISE PROVIDED FOR
- G06Q50/00—Systems or methods specially adapted for specific business sectors, e.g. utilities or tourism
- G06Q50/10—Services
- G06Q50/12—Hotels or restaurants
Abstract
The invention provides a recipe configuration method based on artificial intelligence, which comprises the following steps: acquiring basic information of a user, information of the number of the user, diet preference and dish preference; sending the information of the number of the users, the diet preference and the dish preference to a central server; receiving a desired material type and a desired material quantity from a central server; generating a recipe database based on the required material kind and the remaining material amount for each material, wherein the required material kind is sorted according to the keyword in the recipe database; generating a dish providing condition and a substitute dish list for each dish based on the diet preference and the dish preference; and generating a recipe based on the dish providing conditions, the kind of the required material, the amount of the required material, and the remaining amount of the material of each material, the recipe including at least: the name of the dish, the making process of the dish and the type and quantity of materials required by the dish.
Description
Technical Field
The invention relates to the field of artificial intelligence application, in particular to a menu configuration method and a menu configuration system based on artificial intelligence.
Background
Diet is a culture, and Chinese food is praised. The fact that Chinese meal is good and foreigners love eating is not a conflict. Chinese food culture is a long-term source. For thousands of years, people have been in the eight major cuisines of Chinese food through continuous summarization, namely, the Shandong, Chuan, Yue, Min, Su, Zhe, Xiang and Wan genres. At present, with the improvement of living standard, people have higher and higher diet, and are willing to cook dishes by themselves, so that the style and taste which are preferred by people can be made, but the current menu is generally finished under the conditions of complete materials and complete conditions, and the complete conditions are often lacked in practice.
The information disclosed in this background section is only for enhancement of understanding of the general background of the invention and should not be taken as an acknowledgement or any form of suggestion that this information forms the prior art already known to a person skilled in the art.
Disclosure of Invention
The invention aims to provide a menu configuration method and system based on artificial intelligence, thereby overcoming the defects of the prior art.
In order to achieve the aim, the invention provides a menu configuration method based on artificial intelligence, which comprises the following steps: acquiring basic information of a user, information of the number of the user, diet preference and dish preference; sending the information of the number of the users, the diet preference and the dish preference to a central server; receiving a desired material type and a desired material quantity from a central server; generating a recipe database based on the required material kind and the remaining material amount for each material, wherein the required material kind is sorted according to the keyword in the recipe database; generating a dish providing condition and a substitute dish list for each dish based on the diet preference and the dish preference; and generating a recipe based on the dish providing conditions, the kind of the required material, the amount of the required material, and the remaining amount of the material of each material, the recipe including at least: the name of the dish, the making process of the dish and the type and quantity of materials required by the dish.
In a preferred embodiment, the recipe configuration method further includes: receiving a health recommendation from a central server; acquiring the health condition of a user; and adjusting the recipe based on the health advice and the health condition of the user.
In a preferred embodiment, the required material types and the required material quantities are generated by the central server based on the user number information, the diet preference and the dish preference and combined with big data analysis; and wherein the user base information comprises at least the age and gender of the user, and wherein the health advice is generated based on the user base information and the dietary preferences in combination with the big data analysis.
In a preferred embodiment, generating the recipe based on the dish providing conditions, the kind of the required material, the amount of the required material, and the remaining amount of the material of each material specifically includes: judging whether the current conditions meet dish providing conditions or not; searching for the remaining material amount of the required material based on the required material kind if the current condition satisfies the dish providing condition; judging whether the residual material quantity of the required material is larger than the required material quantity; if the residual material quantity of the required material is larger than the required material quantity, generating a menu; if the remaining material amount of the required material is less than the required material amount, purchase information is transmitted to the user terminal, and a substitute dish list is provided to the user terminal.
In a preferred embodiment, the recipe configuration method includes: recording the diet record of the user; and updating the diet preference and the dish preference based on the user diet record.
The invention provides a menu configuration system based on artificial intelligence, which comprises: the unit is used for acquiring the basic information of the user, the information of the number of the user, the diet preference and the dish preference; a unit for sending the information of the number of users, the diet preference and the dish preference to a central server; means for receiving a desired material type and a desired material quantity from a central server; means for generating a recipe database in which the required material categories are sorted according to the keywords, based on the required material categories and the remaining material amounts for each material; a unit for generating a dish providing condition and a substitute dish list for each dish based on the diet preference and the dish preference; and a unit for generating a recipe based on the dish providing conditions, the kind of the required material, the amount of the required material, and the remaining amount of the material of each material, the recipe including at least: the name of the dish, the making process of the dish and the type and quantity of materials required by the dish.
In a preferred embodiment, the recipe configuration system includes: means for receiving a health recommendation from a central server; means for obtaining a health condition of a user; and means for adjusting the recipe based on the health advice and the health condition of the user.
In a preferred embodiment, the required material types and the required material quantities are generated by the central server based on the user number information, the diet preference and the dish preference and combined with big data analysis; and wherein the user base information comprises at least the age and gender of the user, and wherein the health advice is generated based on the user base information and the dietary preferences in combination with the big data analysis.
In a preferred embodiment, the unit for generating a recipe based on the dish providing conditions, the kind of the required material, the amount of the required material, and the remaining amount of the material of each material is further configured to: judging whether the current conditions meet dish providing conditions or not; searching for the remaining material amount of the required material based on the required material kind if the current condition satisfies the dish providing condition; judging whether the residual material quantity of the required material is larger than the required material quantity; if the residual material quantity of the required material is larger than the required material quantity, generating a menu; if the remaining material amount of the required material is less than the required material amount, purchase information is transmitted to the user terminal, and a substitute dish list is provided to the user terminal.
In a preferred embodiment, the recipe configuration system includes: a unit for recording a user's diet record; and means for updating the dietary preferences and the meal preferences based on the user dietary record.
Compared with the prior art, the invention has the following beneficial effects: there is currently a great deal of research and prior art directed to methods of diet planning. However, these prior art techniques suffer from the following disadvantages: 1. diet planning methods are mostly performed for western meals, and these methods often occur: steak weight, salt grams, cooking time, red wine milliliters, salad formula, and the like. It is obvious that this method cannot be used for Chinese meals at all. 2. Most of the existing methods are developed aiming at European climate which is greatly different from that of China, so that some dishes which can be eaten in Europe all the year round are not suitable for long-time eating from the viewpoint of traditional Chinese medicine. Moreover, the breadth of our country is broad, and a diet arrangement method suitable for a certain area is not necessarily suitable for another area. Aiming at the defects that the prior art can not be applied to Chinese food and has poor adaptability, the invention develops a menu configuration method which can be suitable for Chinese food and can be self-adaptive. According to the invention, through collecting the user information and analyzing the big data, the menu which best meets the current stature, the taste and the physical condition of the user can be provided for each user in a self-adaptive manner. The method can monitor the number of the residual food materials in real time, automatically generate the reminding message to remind the user of purchasing, generate the substitute dishes according to the dietary preference of the user, and make the substitute dishes when the food materials are insufficient.
Drawings
Fig. 1 is a flowchart of a method of recipe configuration based on artificial intelligence according to an embodiment of the present invention.
Fig. 2 is a block diagram of an artificial intelligence based recipe configuration system according to an embodiment of the present invention.
Detailed Description
The following detailed description of the present invention is provided in conjunction with the accompanying drawings, but it should be understood that the scope of the present invention is not limited to the specific embodiments.
Throughout the specification and claims, unless explicitly stated otherwise, the word "comprise", or variations such as "comprises" or "comprising", will be understood to imply the inclusion of a stated element or component but not the exclusion of any other element or component.
Fig. 1 is a flowchart of a method of recipe configuration based on artificial intelligence according to an embodiment of the present invention. The recipe configuration method comprises the following steps: step 101: acquiring basic information of a user, information of the number of the user, diet preference and dish preference; step 102: sending the information of the number of the users, the diet preference and the dish preference to a central server; step 103: receiving a desired material type and a desired material quantity from a central server; step 104: generating a recipe database based on the required material kind and the remaining material amount for each material, wherein the required material kind is sorted according to the keyword in the recipe database; step 105: generating a dish providing condition and a substitute dish list for each dish based on the diet preference and the dish preference; step 106: generating a recipe based on the dish providing conditions, the kind of the required material, the amount of the required material, and the remaining amount of the material for each material, the recipe including at least: the name of the dish, the making process of the dish and the type and quantity of materials required by the dish. The dish providing conditions are generated by considering the factors of dish repetition times, dish contraindications, dish seasons and the like. For example, mutton which is easily inflamed is not suitable for use in hot summer, and eating of mutton in summer should not be absolutely prohibited if the user prefers mutton in particular. In this case, the frequency of eating mutton should be reduced, that is, the condition for providing mutton dishes should be improved, for example: vegetable dishes, meat dishes which have the temperature lower than a threshold value and are made into mutton as auxiliary materials and the like are eaten for three consecutive days.
In a preferred embodiment, the recipe configuration method further includes: receiving a health recommendation from a central server; acquiring the health condition of a user; based on the health advice and the health condition of the user, the recipe is adjusted. The required material types and the required material quantities are generated by the central server based on the user number information, the diet preference and the dish preference by combining big data analysis; and wherein the user base information comprises at least the age and gender of the user, and wherein the health advice is generated based on the user base information and the dietary preferences in combination with the big data analysis. Generating the recipe specifically includes, based on the dish providing conditions, the kind of the required material, the amount of the required material, and the remaining amount of the material of each material: judging whether the current conditions meet dish providing conditions or not; searching for the remaining material amount of the required material based on the required material kind if the current condition satisfies the dish providing condition; judging whether the residual material quantity of the required material is larger than the required material quantity; if the residual material quantity of the required material is larger than the required material quantity, generating a menu; if the remaining material amount of the required material is less than the required material amount, purchase information is transmitted to the user terminal, and a substitute dish list is provided to the user terminal. The recipe configuration method comprises the following steps: recording the diet record of the user; and updating the diet preference and the dish preference based on the user diet record.
Fig. 2 is a block diagram of an artificial intelligence based recipe configuration system according to an embodiment of the present invention. The invention relates to a menu configuration system based on artificial intelligence, which comprises: the information acquisition module 201: the system is used for acquiring basic information of users, information of the number of the users, diet preference and dish preference; the information sending module 202: the system comprises a central server, a server and a server, wherein the central server is used for sending user number information, diet preference and dish preference to the central server; the information receiving module 203: for receiving a desired material type and a desired material quantity from a central server; the menu database generation module 204: generating a recipe database based on the desired material kind and the remaining material amount for each material, wherein the desired material kind is sorted according to the keyword in the recipe database; the dish providing condition generating module 205: the system comprises a processor, a plurality of dishes, a plurality of sensors and a plurality of sensors, wherein the plurality of sensors are used for detecting the dishes of the dishes; the recipe generation module 206: for generating a recipe based on the dish providing conditions, the kind of the required material, the amount of the required material, and the remaining amount of the material of each material, the recipe including at least: the name of the dish, the making process of the dish and the type and quantity of materials required by the dish.
The invention provides a menu configuration system based on artificial intelligence, which comprises: the unit is used for acquiring the basic information of the user, the information of the number of the user, the diet preference and the dish preference; a unit for sending the information of the number of users, the diet preference and the dish preference to a central server; means for receiving a desired material type and a desired material quantity from a central server; means for generating a recipe database in which the required material categories are sorted according to the keywords, based on the required material categories and the remaining material amounts for each material; a unit for generating a dish providing condition and a substitute dish list for each dish based on the diet preference and the dish preference; a unit for generating a recipe based on the dish providing conditions, the kind of the required material, the amount of the required material, and the remaining amount of the material of each material, the recipe including at least: the name of the dish, the making process of the dish and the type and quantity of materials required by the dish.
In a preferred embodiment, the recipe configuration system includes: means for receiving a health recommendation from a central server; means for obtaining a health condition of a user; means for adjusting the recipe based on the health advice and the health condition of the user. The required material types and the required material quantities are generated by the central server based on the user number information, the diet preference and the dish preference by combining big data analysis; and wherein the user base information comprises at least the age and gender of the user, and wherein the health advice is generated based on the user base information and the dietary preferences in combination with the big data analysis. The unit for generating a recipe based on the dish providing conditions, the kind of required material, the amount of required material, and the remaining amount of material per material is further configured to: judging whether the current conditions meet dish providing conditions or not; searching for the remaining material amount of the required material based on the required material kind if the current condition satisfies the dish providing condition; judging whether the residual material quantity of the required material is larger than the required material quantity; if the residual material quantity of the required material is larger than the required material quantity, generating a menu; if the remaining material amount of the required material is less than the required material amount, purchase information is transmitted to the user terminal, and a substitute dish list is provided to the user terminal. The recipe configuration system includes: a unit for recording a user's diet record; means for updating the dietary preferences and the dish preferences based on the user dietary record.
Apparatus and methods have been described in the detailed description and illustrated in the accompanying drawings by various elements including blocks, modules, components, circuits, steps, processes, algorithms, and so forth. These elements, or any portion thereof, may be implemented using electronic hardware, computer software, or any combination thereof, alone or in combination with other elements and/or functions. Whether such elements are implemented as hardware or software depends upon the particular application and design constraints imposed on the overall system. In one aspect, the term "component" as used herein may be one of the components that make up the system and may be divided into other components.
For example, an element or any portion of an element or any combination of elements may be implemented with a "system" that includes one or more processors. The processor may include a general purpose processor, a Digital Signal Processor (DSP), an Application Specific Integrated Circuit (ASIC), a Field Programmable Gate Array (FPGA) or other programmable logic component, discrete gate or transistor logic, discrete hardware components, or any combination thereof, or any other suitable component designed to perform the functions described herein. A general purpose processor may be a microprocessor, but in the alternative, the processor may be any conventional processor, controller, microcontroller, or state machine. A processor may also be implemented as a combination of computing components, e.g., a combination of a DSP and a microprocessor, a plurality of microprocessors, one or more microprocessors in conjunction with a DSP, or any other such configuration.
One or more processors in the system may execute the software. Software shall be construed broadly to mean instructions, instruction sets, code segments, program code, programs, subprograms, software modules, applications, software packages, routines, subroutines, objects, executables, threads of execution, procedures, functions, etc., whether referred to as software, firmware, middleware, microcode, hardware description language, or otherwise. The software may reside on a transitory or non-transitory computer readable medium. By way of example, a non-transitory computer-readable medium may include a magnetic storage device (e.g., hard disk, floppy disk, magnetic strips), an optical disk (e.g., Compact Disk (CD), Digital Versatile Disk (DVD)), a smart card, a flash memory device (e.g., card, stick, key drive), Random Access Memory (RAM), static RAM (sram), dynamic RAM (dram), synchronous dynamic RAM (sdram); double data rate ram (ddram), Read Only Memory (ROM), programmable ROM (prom), erasable prom (eprom), electrically erasable prom (eeprom), general purpose registers, or any other suitable non-transitory medium for storing software.
The foregoing descriptions of specific exemplary embodiments of the present invention have been presented for purposes of illustration and description. It is not intended to limit the invention to the precise form disclosed, and obviously many modifications and variations are possible in light of the above teaching. The exemplary embodiments were chosen and described in order to explain certain principles of the invention and its practical application to enable one skilled in the art to make and use various exemplary embodiments of the invention and various alternatives and modifications as are suited to the particular use contemplated. It is intended that the scope of the invention be defined by the claims and their equivalents.
Claims (10)
1. A recipe configuration method based on artificial intelligence is characterized in that: the recipe configuration method comprises the following steps:
acquiring basic information of a user, information of the number of the user, diet preference and dish preference;
sending the information of the number of the users, the diet preference and the dish preference to a central server;
receiving a desired material type and a desired material amount from the central server;
generating a recipe database in which the required material kinds are sorted according to keywords, based on the required material kinds and the remaining material amounts for each material;
generating a dish providing condition and a substitute dish list for each dish based on the diet preference and the dish preference; and
generating a recipe based on the dish providing conditions, the kind of required material, the amount of required material, and the amount of remaining material of each material, the recipe including at least: the name of the dish, the making process of the dish and the type and quantity of materials required by the dish.
2. The recipe configuration method according to claim 1, wherein: the recipe configuration method further includes:
receiving health advice from the central server;
acquiring the health condition of a user; and
adjusting the recipe based on the health advice and the health condition of the user.
3. The recipe configuration method according to claim 2, wherein: the required material types and the required material quantities are generated by the central server based on the user number information, the diet preference and the dish preference by combining big data analysis; and wherein the user base information comprises at least the age and gender of the user, and wherein the health advice is generated based on the user base information and the dietary preferences in combination with big data analysis.
4. The recipe configuration method according to claim 1, wherein: generating a recipe specifically includes, based on the dish providing conditions, the kind of the required material, the amount of the required material, and the remaining amount of the material of each material:
judging whether the current conditions meet the dish providing conditions or not;
searching for the remaining material amount of the required material based on the required material kind if the current condition satisfies the dish providing condition;
judging whether the residual material quantity of the required material is larger than the required material quantity;
if the residual material quantity of the required material is larger than the required material quantity, generating a menu;
if the remaining material amount of the required material is less than the required material amount, transmitting purchase information to the user terminal and providing the substitute dish list to the user terminal.
5. The recipe configuration method according to claim 1, wherein: the recipe configuration method comprises the following steps:
recording the diet record of the user; and
updating the dietary preferences and the dish preferences based on the user dietary record.
6. A menu configuration system based on artificial intelligence is characterized in that: the recipe configuration system includes:
the unit is used for acquiring the basic information of the user, the information of the number of the user, the diet preference and the dish preference;
a unit for sending the information of the number of users, the diet preference and the dish preference to a central server;
means for receiving a desired material type and a desired material quantity from the central server;
means for generating a recipe database in which the required material categories are sorted according to keywords, based on the required material categories and the remaining material amounts for each material;
means for generating a dish providing condition and a list of substitute dishes for each dish based on the diet preference and dish preference; and
a unit for generating a recipe based on the dish providing conditions, the kind of required material, the amount of required material, and the remaining amount of material of each material, the recipe including at least: the name of the dish, the making process of the dish and the type and quantity of materials required by the dish.
7. The recipe configuration system as set forth in claim 6 wherein: the recipe configuration system includes:
means for receiving a health recommendation from the central server;
means for obtaining a health condition of a user; and
means for adjusting the recipe based on the health advice and the health condition of the user.
8. The recipe configuration system as set forth in claim 7 wherein: the required material types and the required material quantities are generated by the central server based on the user number information, the diet preference and the dish preference by combining big data analysis; and wherein the user base information comprises at least the age and gender of the user, and wherein the health advice is generated based on the user base information and the dietary preferences in combination with big data analysis.
9. The recipe configuration system as set forth in claim 6 wherein: the unit for generating a recipe based on the dish providing conditions, the required material type, the required material amount, and the remaining material amount of each material is further configured to:
judging whether the current conditions meet the dish providing conditions or not;
searching for the remaining material amount of the required material based on the required material kind if the current condition satisfies the dish providing condition;
judging whether the residual material quantity of the required material is larger than the required material quantity;
if the residual material quantity of the required material is larger than the required material quantity, generating a menu;
if the remaining material amount of the required material is less than the required material amount, transmitting purchase information to the user terminal and providing the substitute dish list to the user terminal.
10. The recipe configuration system as set forth in claim 6 wherein: the recipe configuration system includes:
a unit for recording a user's diet record; and
means for updating the dietary preferences and the dish preferences based on the user dietary record.
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| EP4283555A4 (en) * | 2021-02-15 | 2024-02-21 | Nuvi Labs Co Ltd | Menu providing apparatus and method |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| EP4283555A4 (en) * | 2021-02-15 | 2024-02-21 | Nuvi Labs Co Ltd | Menu providing apparatus and method |
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